Hannah Obees Salted Caramel Chocolate Cake Recipes

HANNAH OBEE'S SALTED CARAMEL CHOCOLATE CAKE

Steps:

• FIRST MAKE THE CARAMEL:.
• Pour 100ml (3/8 cup) water into large saucepan.
• Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark goldenbrown colour.
• Swirl the pan occasionally to prevent sticking but Do Not STIR.
• Turn off the heat and carefully whisk in the butter, double cream and creme fraiche - it will bubble up quite high! (Be CAREFUL).
• Whisk until smooth, then leave to cool until slightly set.
• *You can make this up to 3 days in advance and chill in the fridge - just gently reheat until soft enough to spread before assembling the cake.
• NOW MAKE THE CAKE:.
• Heat oven to 180C/160Cfan/gas 4. (356ºF).
• Grease a 23cm (9") springform cake pan and line the base with parchment paper.
• Melt chocolate, butter and milk in a large pan over a low heat, stirring until smooth.
• Remove from heat, then beat in the sugar and vanilla.
• Cool slightly.
• Beat the egg yolks and creme fraiche together, then mix this into the chocolate mixture, followed by the flour and baking powder.
• Whisk the egg whites in a clean bowl until stiff peaks form.
• Stir a third of the egg whites into the cake mix, then gently fold in the rest along with the sea salt.
• Pour into the prepared pan and bake 40-50 mins until firm to touch.
• Leave to cool for 20 mins, then remove from pan and finish cooling on wire rack.
• FOR THE GANACHE:.
• Heat the chocolate and cream together over a low heat until the chocolate has melted.
• Pour into bowl to cool.
• TO ASSEMBLE:.
• Slice the cooled cake in half horizontally.
• Sandwich together with some of your caramel - you may not need it all, but be generous in order to balance the bittersweet ganache topping.
• Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and truffles, if you like.

SKY-HIGH SALTED CARAMEL CHOCOLATE LAYER CAKE

Steps:

• Heat oven to 350°F. Spray four 8- or 9-inch round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.
• In large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.
• Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined.
• Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.
• To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.
• In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.

FLOURLESS CHOCOLATE CAKE WITH HALVAH HONEY SAUCE

Steps:

• Heat oven to 350 degrees. Grease and flour a 9-inch springform pan, line it with parchment paper, and grease and flour parchment.
• In a saucepan over medium-low heat, melt 1/2 cup butter, then add chocolate. Melt, stirring frequently, until just smooth. Remove from heat, whisk in brandy or rum, and let cool.
• In a large bowl, whisk egg yolks with 1/2 cup sugar and the salt, then whisk in cooled chocolate mixture.
• In an electric mixer on medium speed, beat egg whites to soft peaks. Gradually add remaining 2 tablespoons sugar, and beat to stiff peaks.
• Stir a little of the whites into chocolate mixture to lighten it, then gently fold all the whites into chocolate. Scrape batter into prepared pan, and bake until cake springs back when gently touched in center and a toothpick inserted in center comes out with some crumbs attached, about 35 minutes. Transfer to a wire rack, and let cool for 20 minutes, then turn cake out onto rack, and cool completely. Wrap well, and refrigerate for at least 3 hours or overnight to firm texture.
• Make the halvah honey sauce: In a saucepan, bring cream to a simmer. Whisk in the tahini, honey and salt. Simmer the mixture, whisking, until it thickens to a custardlike consistency, about 2 minutes. Let mixture cool, then crumble in the halvah. To serve, drizzle sauce generously over the whole cake or individual slices.